Carrot Cake

Before you begin

Prep time:
Cook time:
Yields:

Additional information:
From the psych fest!

1 cup raisins (optional)
4 cups shredded, peeled carrots Note: I use a two pound bag of baby carrots and place 3/4 of the bag in the food processor. I measure this amount and then add more or take some out as necessary
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 Tablespoon unsweetened cocoa
4 large eggs
2 teaspoons vanilla
1 cup sugar
1 cup dark OR light brown sugar, firmly packed
1 1/2 cups corn OR canola oil
1 1/2 cups walnuts OR pecans, toasted and broken into medium pieces

Adjust racks to divide oven into this and preheat to 350.
Butter three round 9-inch baking pans, line with baking parchment, butter paper and dust all over with flour. Set aside.
Sift together flour, baking powder, baking soda, salt, cinnamon and cocoa, and set aside.
In the large bowl of an electric mixer beat the eggs to mix. Beat in the vanilla, both sugars and the oil.
On low speed, beat in the dry ingredients until just incorporated. Stir in the carrots, raisins, if you are using them, and nuts.
Divide batter among the pans. The solid ingredients tend to mound in the center of the pan. Use the bottom of a spoon to distribute them.
Place two pans on one rack, and one pan on the center of the other rack. Bake for 25-40 minutes until the cake tops just spring back when gently pressed, and the cake begins to pull away from sides of the pan.
Let the cake stand for 2-3 minutes, cover each pan with a rack, invert, remove pan, cover with another rack and invert. The cake will be right side up. Cool on racks. The cake can now be iced, or each layer wrapped and frozen for later use. If you wish to ice the cake, freeze the layers for 1-2 hours. They will be easier to handle. If you have frozen the cakes to store, frost them while still partially frozen. Remember to remove baking parchment!